#94: Cheesy Pepper Palmiers

See that really nice, golden brown looking one in front?  That's what these are supposed to look like.  Although the picture looks like they are all burnt, they actually were quite yummy.

I was looking for a quick recipe to make for our Institute Day meeting today and I really didn't want to have to go to the grocery store to pick up ingredients.  I found this recipe and altered it slightly to the ingredients I had on hand. 


Although I over-cooked these slightly and didn't end up serving them, I still really enjoyed these and will definitely make again in the future (a little less pepper though!)


1 1/4 c finely shredded cheddar cheese (I used mexican blend cheese)
1/4 c grated Parmigiano-Reggiano cheese (I used regular parmesan cheese)
2 tsp ground black pepper
1/2 tsp salt
2 puff pastry sheets, thawed (if frozen)


Toss Cheddar, Parmigiano-Reggiano, pepper, and salt in a bowl.
Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. Roll into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.

While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper.  (I don't suggest putting it on the bottom rack.  Mine way over cooked that way!)


Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.

Make ahead: Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature.